Chicken Saute With Vegetables

Name: Chicken Saute With Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g chicken breast (boneless, cut into thin strips); 1 pcs onion (medium, sliced); 1 pcs bell pepper (medium, any color, sliced); 1 pcs carrot (medium, julienned); 2 pcs green chili (slit lengthwise); 2 tsp ginger-garlic paste; 2 tbsp oil; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(65)

TASTE SCORE

8/10

Tender strips of chicken breast tossed with colorful bell peppers, carrots, and onions in a light Indian-spiced saute. This quick, wholesome dish comes together in under 30 minutes, making it perfect for busy weeknight dinners. Serve with roti or rice for a satisfying meal.

PREP

15m

COOK

20m

SERVES

1 KATORI

260 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the chicken and vegetables.
Slice the chicken breast into thin, even strips. Slice the onion and bell pepper into thin strips, and cut the carrot into matchstick-sized juliennes. Slit the green chilies lengthwise.
saute · ~7 min
Sear the chicken strips.
1.Heat 1 tbsp oil in a large pan or wok over high heat until shimmering.
2.Add the chicken strips in a single layer and sear undisturbed for 2 minutes.
3.Toss well and cook until chicken is just cooked through and lightly browned (3-4 minutes).
4.Remove chicken from the pan and set aside.
TIPDon't overcrowd the pan — cook in batches if needed so the chicken sears, not steams.
saute · ~5 min
Saute the aromatics.
1.Add the remaining 1 tbsp oil to the same pan.
2.Add sliced onion and slit green chilies. Saute until onions turn translucent (3-4 minutes).
3.Add ginger-garlic paste and cook until the raw smell disappears (1 minute).
saute · ~3 min
Cook the vegetables.
1.Add sliced bell pepper and julienned carrot to the pan.
2.Stir-fry on high heat for 2-3 minutes until vegetables are slightly softened but still crisp.
3.Keep the vegetables crunchy with a bite — don't overcook them.
saute · ~3 min
Add spices and toss everything together.
1.Reduce heat to low and add turmeric powder, red chili powder, coriander powder, and salt.
2.Stir and cook for 30 seconds until spices are fragrant.
3.Return the seared chicken to the pan and toss well to coat everything in the spices.
4.Cook for 2 minutes, letting the flavors meld.
garnish · ~1 min
Finish with garam masala and lemon juice.
1.Sprinkle garam masala and squeeze fresh lemon juice over the mixture.
2.Toss once more and turn off the heat.
serve
Garnish with fresh coriander and serve hot.
1.Transfer to a serving dish and sprinkle with chopped coriander leaves.
2.Serve immediately with roti, paratha, or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken and vegetables into uniform strips for even cooking.
2
Use high heat for the initial sear to lock in juices and get color.
3
Do not skip the lemon juice at the end—it brightens all the spices.
4
Keep vegetables slightly crisp; they will continue cooking from residual heat.
5
Garam masala is added last to preserve its volatile aroma.
6
For best results, use a well-seasoned wok or heavy-bottomed pan.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use a non-stick pan and reduce oil to 1 tbsp total. Steam-fry by adding a splash of water when sautéing onions. This trims fat while keeping the dish moist.

high protein

High-protein

Replace half the vegetables with broccoli florets and add a handful of paneer cubes along with the chicken for an extra protein punch.

paleo/whole30

Paleo/whole30

Serve over cauliflower rice instead of roti or regular rice. Omit garam masala if it contains non-compliant additives; use only coriander and turmeric.

spicy schezwan